Low-Carb Butter Pecan Cookies

Carolyn Ketchum, author of "The Everyday Ketogenic Kitchen" show Tra'Renee how to make low-carb pecan cookies.

Butter Pecan Cookies

Yield: 20 cookies (10 servings)

Prep Time: 15 minutes

Cook Time: 15 minutes

Egg-Free, Vegetarian, Easy, Family Friendly

I first had visions of these being like pecan shortbread, so I was disappointed when they came out of the oven flat and crisp. I thought they were ruined…and then I tasted one. So buttery, so delicious, I decided to not to change a thing.

Ingredients

½ cup (1 stick) unsalted butter, softened

½ cup granulated erythritol sweetener

1¾ (175g) cup almond flour

2 tablespoons (14g) coconut flour

½ teaspoon vanilla extract

½ teaspoon salt

½ cup chopped, toasted pecans

Instructions

1. Preheat the oven to 325°F and line two rimmed baking sheets with parchment paper.

2. In a large bowl, beat the butter and sweetener together until lightened and fluffy, about 2 minutes. Beat in the almond flour, coconut flour, vanilla extract, and salt until well combined. Stir in the chopped pecans.

3. Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheets. Flatten slightly with the palm of your hand.

4. Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. Return to the oven and bake another 10 to 12 minutes, until the edges are golden brown.

5. Remove and let cool completely. Store on the counter for 4 days and in the refrigerator after that.

Everyday Tip

Cookies made without flour and sugar don’t really spread during baking the way conventional cookies do. I like to help them along a bit by pressing them down partway through baking.